Lasagna with Eggplant and Chard

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Ingredients (14)

  • 1 1/2 pounds Egg Pasta or 1 box drid
  • 1 cup Fresh Tomato Sauce or Quick Canned Tomato Sauce
  • 1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick
  • 2 tablespoons olive oil, plus extra for the eggplant
  • 2 tablespoons butter
  • 1/2 onion, finely diced
  • 3 garlic cloves, finely chopped
  • 1 bunch green chard, about 1 1/2 pounds, stems removed
  • Salt and freshly milled pepper
  • 1/2 cup dry white wine
  • 1 cup ricotta
  • 1 egg
  • 3/4 cup grated peccorino Romano
  • 8 ozs fresh mozzarella, thinly sliced

Summary

From “Vegetarian Cooking for Everyone” by Deborah Madison
Over the years I’ve discovered that when eggplant and chard are combined, they produce an unsuspected depth of flavor. Lasagna expert Clifford Wright inspired the use of this due in lasagna. This filling is excellent in cannelloni and crepes too.

Instructions

  1. 1Prepare the pasta dough and tomato sauce. Roll and cut the dough, set it aside on towels to dry while you prepare the vegetables, then parboil as described on page 464. Unless it’s garden fresh, salt the eggplant, let stand 30 minutes, then blot dry.
  2. 2Preheat the over to 400degrees. Brush both sides of the eggplant lightly with oil. Place the slices on a sheet pan and bake, turning onece, until broned on both sides, about 30 minutes in all. Chop coarsley.
  3. 3Heat 2 tablespoons oil and the butter in a large skillet. Add the onoin and garlic and cook over medium heat for about 3 minutes, stirring frequently. Add the chard, sprinkle with 1/2 teaspoon slt, and cook until wilted, about 5 minutes. Add the wine, cover and cook until the chard is tender and hte pan is dry, aout 10 minutes. Thurn the mixture out onto a cutting board an finely chop. in a bowl, mix together the ricotta, 1/3 cup water, and the egg, then stir in the chard. Taste and season with salt and freshly ground pepper.
  4. 4Oil a 9x 12 inch baking dish. Spread 1/3 cup tomato sauce over the bottom and cover with a layer of pasta. Scatter a quarter of the grated cheese over the top and add a quarter of the eggplant, ricotta mixture and mozzarella. Follow with another layer of pasta and repeat for three more layers. End with a layer of pasta and the remaining sauce. Cover with foil, tenting it about the surface.
  5. 5Preheat the over to 400degrees. Bake 20 to 30 minutes or until heated through. Remove the foil and bake for 5 to 10 minutes more.
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